Pineapple Coconut Potatoes Recipe

There’s nothing like Long Island potatoes…and this recipe gives them a bit of tropical flair with pineapple, coconut, soy sauce and ginger. My family thinks they’re out of this world! The potatoes are a hit whenever I’ve served them—at barbecues, holidays and more—and I’ve often had requests for the recipe.

Nutritional Facts

Directions

Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, 3/4 cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside.

In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat.

Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.Yield: 4-6 servings.

Originally published as Pineapple Coconut Potatoes in Country Extra
January 2006, p51

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"I tried this recipe tonight to see if I liked it well enough to serve to my bunco group tomorrow night. I absolutely will! They are delicious and such a unique thing to serve with the coconut prawns I'm fixing."